Title: Pumpkin Bread #9
Categories: Breadmaker
Yield: 1 Loaf

1 LB. LOAF
1 1/2	c	Whole wheat flour
1	c	Bread flour
1	tb	Dry milk
1	ts	Sea salt
1	ts	Pumpkin pie spice
1	ts	Grated orange zest
1/2	c	Water
5	tb	Fresh orange juice
1	tb	Canola, safflower, or sunflower oil
1	tb	Honey
1	pk	Active dry yeast
1/2	c	Mashed pumpkin - fresh or canned
1/4	c	Golden raisins
1 1/2 LB. LOAF
1 3/4	c	Whole wheat flour
1 1/4	c	Bread flour
2	tb	Dry milk
1 1/2	ts	Sea salt
1 1/2	ts	Pumpkin pie spice
2	ts	Grated orange zest
1/2	c	Water
1/2	c	Fresh orange juice
2	tb	Canola, safflower, or sunflower oil
1	tb	Honey
4	ts	Active dry yeast
2/3	c	Mashed pumpkin - fresh or canned
1/3	c	Golden raisins

SOURCE; The Bread Machine Gourmet by Shea MacKenzie, copyright 1993, ISBN #0-89529-560-1. MM format by Ursula R. Taylor. This is a good breakfast bread. Load machine according to manufacturer's directions ~ except raisins and pumpkins for later. Use whole wheat mode. At the end of the mixing cycle and just before kneading cycle begins, add the pumpkin and raisins to the dough. At the end of the baking cycle remove bread and cool completely on rach before slicing or wrapping for storage.

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